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Oklahoma Cheese Grits
SUBMITTED BY:
SARA LEE
PHOTO BY:
lilkonza
"It's a great day when my Mom serves up this Southern specialty! Cooked grits are combined with seasonings, cheese, and eggs, then baked. The eggs are the secret to light fluffy grits that melt in your mouth! You may adjust or eliminate the hot sauce to suit your taste."
RECIPE RATING:
Read Reviews
(80)
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PREP TIME
15 Min
COOK TIME
1 Hr 11 Min
READY IN
1 Hr 30 Min
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
6 cups water
1 1/2 cups quick-cooking grits, dry
3/4 cup butter
1 pound processed cheese, cubed
2 teaspoons seasoning salt
1 tablespoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
2 teaspoons salt
3 eggs, beaten
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium saucepan, bring the water to a boil. Stir in grits, and reduce heat to low. Cover, and cook 5 to 6 minutes, stirring occasionally. Mix in the butter, cheese, seasoning salt, Worcestershire sauce, hot pepper sauce, and salt. Continue cooking for 5 minutes, or until the cheese is melted. Remove from heat, cool slightly, and fold in the eggs. Pour into the prepared baking dish.
Bake 1 hour in the preheated oven, or until the top is lightly browned.
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REVIEWS
Reviewed on Sep. 5, 2006 by MEGUSTARIA
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MEGUSTARIA
Sep. 5, 2006
Great recipe! This is one where you can cut back on the sodium and calories without really missing them. In keeping with the way I grew up eating grits (as a foil for richer foods) I omitted the seasoned salt and used half the cheese (sharp cheddar instead of processed to keep the flavor) and reduced the butter to 1/4 cup.
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9 users found this review helpful
Great recipe! This is one where you can cut back on the sodium and calories without really...
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Reviewed on May 1, 2003 by James A. White
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James A. White
May 1, 2003
Hey... this was a great recipe for grits! The prep time is actually only about 20 minutes, not 1 hour as listed in the recipe (it's usually the other way around!). The grits were light and delicious... Next time I am going to reduce the amount of butter used to 1/4 cup to reduce calories and keep the grits from having too much of a buttery flavor. This recipe makes for a great base for Shrimp and Grits!
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8 users found this review helpful
Hey... this was a great recipe for grits! The prep time is actually only about 20 minutes,...
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Reviewed on Aug. 12, 2006 by
GOTFOOD?
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GOTFOOD?
Aug. 12, 2006
YEEEHAWWWWWWWW! A while back, my husband spent some time in the south (helping clean up after Hurricane Katrina). While he was there he called me and told me that he, and the rest of the crew, had gone to Lulu's Diner (don't quote me on the name of the diner because the memory is not great here) in Baton Rouge Louisiana and he had had "THE BEST GRITS" he's ever had in his "ENTIRE LIFE". As you've probably guessed, my huband is "a grits man". Anyway, to make a long story short I felt it was my duty to "one up" Lulu's. So, I printed out this recipe and made it for my husband upon his return home. BAM! These are now "THE BEST GRITS MY HUSBAND HAS EVER HAD IN HIS ENTIRE LIFE". Try them! They are FAB. Bake them if you must but we just eat them right out of the pan.
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7 users found this review helpful
YEEEHAWWWWWWWW! A while back, my husband spent some time in the south (helping clean up after...
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Reviewed on Apr. 7, 2007 by
MARGARET N
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MARGARET N
Apr. 7, 2007
This recipe is our family's favorite cheese grits recipe. Fluffy and wonderful! Only use 1/2 tsp of salt though. Last year we (30 of us) did a side by side comparison at Easter with the original recipe and a reduced fat version. I used this recipe and made it with half the amount of butter and light processed cheese and everyone liked the lower fat version better than the original. Just an option. It is also wonderful made with grated sharp cheddar cheese instead of the processed cheese. Great recipe Mollie!
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6 users found this review helpful
This recipe is our family's favorite cheese grits recipe. Fluffy and wonderful! Only use 1/2...
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Reviewed on Jul. 21, 2006 by
GRANNYLOOHOO
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GRANNYLOOHOO
Jul. 21, 2006
My husband thinks these are the best grits ever. I've made them 3 times now, once for a church dinner where they were devoured. Serve it as a side dish as a delicious alternate for potatoes. This recipe is a winner and one I will make again & again. Thanks Mollie!
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6 users found this review helpful
My husband thinks these are the best grits ever. I've made them 3 times now, once for a church...
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Reviewed on May 1, 2003 by NANCY CARLSON
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NANCY CARLSON
May 1, 2003
Made this as an "experiment" along with other usual brunch fare. Turned out to be the hit of the meal, everyone loved it! Its fun when that happens and you discover a new favorite to add to your collection. None of my guests had ever tied grits or even thought they ever would. This is delicious,really flavorful, the texture is appealing and it looks good. Also, it does not take an hour to make like the recipe says. Its very simple, maybe 25 minutes. It does have a lot of calories but for special occasions, so what!!
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6 users found this review helpful
Made this as an "experiment" along with other usual brunch fare. Turned out to be the hit of...
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Reviewed on Apr. 18, 2006 by
Brandy Lee
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Brandy Lee
Apr. 18, 2006
I've made these several times now with a few changes: I use cheddar/Jack cheeses instead of processed, and I double the hot sauce (Tapatio) and omit the seasoning salt; I also leave out the eggs, as they just don't seem necessary. What I want to point out is that this can really be a one-dish meal. It's not necessary to cook everything atop the stove and then transfer to a baking dish for the oven. I simply throw all the ingredients together in a baking dish, then toss it in the oven. After about half an hour, I stir well, then let it go for another half hour or so. The grits are cooked to perfection, and I just made a very easy, quick meal! My family loves it, so on occasion, I throw it together for dinner. The ease of it all makes me happy, and they're happy 'cause they like it so much!
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5 users found this review helpful
I've made these several times now with a few changes: I use cheddar/Jack cheeses instead of...
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Reviewed on Nov. 9, 2005 by DEBD11
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DEBD11
Nov. 9, 2005
I cooked this recipe for a bridesmaids' brunch. We were preparing for over 20 people so I doubled the recipe. Per previous reviews I reduced the amount of butter-in fact I used "I Can't Believe It's Butter" to reduce fat content. I used less process cheese per other reviews and used Light Velveeta. I did not add hot sauce because my friend does not like spicy. I omitted the additional salt per other reviews. I cooked the grits in a pot on the stove and then mixed in all additional ingredients. I tempered the eggs (mixed some of hot grits into beaten eggs) before adding to the entire mix so as not to have scrambled eggs! Per another reviewer I baked in the removable crock pottery for a little less than an hour til top was golden. Then transported in crock pot to destination and kept on warm setting. It was a hit! So if you need to take this dish to another location using a crock pot is the perfect solution. Lots of compliments. Thanks for the recipe and all the wonderful review suggestions!!
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5 users found this review helpful
I cooked this recipe for a bridesmaids' brunch. We were preparing for over 20 people so I...
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Reviewed on Jun. 23, 2003 by NCHALL
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NCHALL
Jun. 23, 2003
Made this recipe this morning for a brunch at work. It was easy to put together and it was baking while I got ready for work. Everyone who had some loved them. The stoneware part of my crock pot comes out, so to make sure they would be hot for the brunch, I cooked them in the stoneware part of my crockpot in the oven, then put the stoneware in the warming part, took the whole thing to work, plugged it in and put on keep warm setting. This is a VERY RICH recipe. Don't even want to add up the fat grams, but was very good. I'll definitely make this again. Next time, I'll use light Velveta and a low fat margarine. Thank you Mollie.
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4 users found this review helpful
Made this recipe this morning for a brunch at work. It was easy to put together and it was...
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Reviewed on Mar. 30, 2003 by FRITZ00
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FRITZ00
Mar. 30, 2003
Very good! Since it was just me and my husband, I scaled this for 6--used a 7 x 10 inch baking dish and it was just right. I also only cooked it about 40 minutes and it was lightly browned and creamy. I will be making this often,especially in the colder months! Thanks, Mollie, for this great recipe!
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4 users found this review helpful
Very good! Since it was just me and my husband, I scaled this for 6--used a 7 x 10 inch baking...
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